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Chocolate Peanut Butter Oatmeal Stout 2.0

Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ottowerks
Calories: 227 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)

Created: Friday August 31st 2018

Original Gravity:

1.068

Final Gravity:

1.019

ABV (standard):

6.4%

IBU (tinseth):

28.9

SRM (morey):

40.5

Mash pH

5.5

Cost $

n/a

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Brew Log History

Target 68°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	American - Pale 2-Row9 lb Pale 2-Row	37	1.8	59.6%
3 lb	Flaked Oats3 lb Flaked Oats	33	2.2	19.9%
1 lb	American - Victory1 lb Victory	34	28	6.6%
0.60 lb	American - Chocolate0.6 lb Chocolate	29	350	4%
0.60 lb	United Kingdom - Chocolate0.6 lb Chocolate	34	425	4%
0.40 lb	American - Roasted Barley0.4 lb Roasted Barley	33	300	2.6%
0.50 lb	American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L	33	80	3.3%
15.10 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Warrior0.5 oz Warrior Hops		Pellet	16.7	Boil	60 min	28.91	100%
0.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.50 oz	Warrior (Pellet)		28.91	100%
0.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Fly Sparge	--	154 °F	60 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
6 oz	Peanut Butter Extract		Flavor	Kegging	--
6 oz	Cocoa Nibs		Flavor	Secondary	--

Yeast

Omega Yeast Labs - Irish Ale OYL-005

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	62 - 72 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 121 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.1 Volumes

Target Water Profile

Tampa Northwest 160613

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Found a recipe here, but he used peanut butter powder, I edited it to change the powder to extract.

Make sure to soak the cocoa nibs in vodka overnight before you dump into your 2nd Ferm.

The peanut butter extract will not give you an massive peanut butter taste, but more of a back end. You can ramp that up if you want.

Had to change up the recipe a bit a So Brewery did not have the base malt or yeast. The old recipe used UK Maris Otter Pale, and White Lab British Ale Yeast WLP005

Last Updated and Sharing

498

Views

Brews

Public: Yup, Shared
Last Updated: 2019-09-15 14:30 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Chocolate Peanut Butter Oatmeal Stout 2.0

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